Ham And Fresh Peach Chutney On Corn Bread
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
41
Sourness
44
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Yellow Cornmeal3 tsp
Baking Powder1 tsp
Salt1 cup
Sharp Cheddar (grated)1 large
Egg1 cup
Sour Cream1 cup
Milk1.5 tsps
Shallot (finely chopped)1 tsp
Ground Cumin1 tbsp
Sugar1 tbsp
Orange Juice (fresh)1 tsp
Lemon Juice (fresh)Directions:
1
If crisper corn bread is desired, reheat in a 350°F
2
Oven until crisp before proceeding with recipe
3
Preheat oven to 375°F
4
And generously butter a jelly-roll pan
5
To Make Corn Bread: Preheat oven to 375°F
6
And generously butter a jelly-roll pan
7
15 1/2 by 10 1/2 by 1 inch
8
In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar
9
In a small bowl, whisk together egg, butter, sour cream and milk
10
Stir egg mixture into flour mixture until just combined and spread evenly in prepared pan
11
(It is important to spread batter evenly or corn bread will be too thin and crisp in places
12
) Bake corn bread in the middle of oven 15 to 20 minutes, or until sides pull away from pan and top is golden
13
While corn bread is hot, with a sharp knife, loosen corn bread edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter
14
With a metal spatula carefully transfer corn bread to a cutting board to cool and trim
15
Halve each square diagonally to form 24 triangles
16
Corn bread triangles may be made 2 days ahead and kept in a sealed plastic bag, chilled
17
Corn bread will soften slightly
18
15 1/2 by 10 1/2 by 1 inch
19
In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar
20
In a small bowl, whisk together egg, butter, sour cream and milk
21
Stir egg mixture into flour mixture until just combined and spread evenly in prepared pan
22
(It is important to spread batter evenly or corn bread will be too thin and crisp in places
23
) Bake corn bread in the middle of oven 15 to 20 minutes, or until sides pull away from pan and top is golden
24
While corn bread is hot, with a sharp knife, loosen corn bread edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter
25
With a metal spatula carefully transfer corn bread to a cutting board to cool and trim
26
Halve each square diagonally to form 24 triangles
27
Corn bread triangles may be made 2 days ahead and kept in a sealed plastic bag, chilled
28
Corn bread will soften slightly
29
If crisper corn bread is desired, reheat in a 350°F
30
Oven until crisp before proceeding with recipe
31
To Assemble Hors d'Oeuvres: Top each corn bread triangle with a folded ham slice and 1 teaspoon chutney
32
Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups)
33
In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin
34
Chill chutney, covered, at least 1 hour and up to 2 hours
35
Top each corn bread triangle with a folded ham slice and 1 teaspoon chutney
36
Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups)
37
In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin
38
Chill chutney, covered, at least 1 hour and up to 2 hours
39
About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste
40
Serve chutney at room temperature
41
Makes about 1 1/2 cups
42
Can be made in 45 minutes or less but requires additional unattended time
43
About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste
44
Serve chutney at room temperature
45
Makes about 1 1/2 cups
46
Can be made in 45 minutes or less but requires additional unattended time